• Preheat oven to 400ºF (204ºC).
• Spray the wells of a cupcake pan with non-stick spray or line with cupcake liners. Set aside.

OAT STREUSEL

• In a small bowl, combine brown sugar, flour, oats, salt, and ground cinnamon. Toss together with a fork.
  ¼ cup (50g) brown sugar, ¼ cup (30g) all purpose flour, ¼ cup (29g) old fashioned oats, ¼ teaspoon ground cinnamon, ⅛ teaspoon salt
• Add your softened, cubed butter and work into sugar mixture with a fork or your fingers until pea-sized clumps form. Set aside.
  2 Tablespoons (28g) cold unsalted butter

MUFFINS

• In a large bowl, whisk together flour, ground cinnamon, allspice, nutmeg, ground cloves, salt, baking powder, and baking soda. Set aside.
  2 cups (240g) all purpose flour, 1 teaspoon ground cinnamon, ¼ teaspoon allspice, ¼ teaspoon nutmeg, ⅛ teaspoon ground cloves, ½ teaspoon salt, 1 and ½ teaspoons baking powder, ½ teaspoon baking soda
• In a medium bowl, whisk together eggs, oil, apple butter, and vanilla until smooth. Whisk in both sugars until no clumps remain.
  2 large eggs, ½ cup (120mL) oil, ½ cup (122g) unsweetened applesauce, 1 teaspoon vanilla extract, ¾ cup (150g) brown sugar, ¼ cup (50g) granulated sugar
• Pour wet ingredients into dry ingredients and stir gently until just combined and no white flour streaks remain. Gently fold in chopped apples.
  1 large or 2 small/medium Granny Smith apples
• Spoon the batter into the prepared wells. Sprinkle oat streusel mixture evenly onto each of the mounds of batter, about 3/4 Tablespoon for each. Bake the muffins for 5 minutes, then, without opening the oven door, decrease the temperature to 350ºF and bake for an additional 15-16 minutes, or until a toothpick inserted in center comes out mostly clean. Allow to cool completely on a wire rack before slicing and serving. Leftovers can be kept covered at room temperature for 4 days or in the refrigerator up to 6 days. Muffins freeze well, up to 2 months. Thaw in refrigerator overnight or thaw in the microwave about 10 seconds.